He took one bite of this and said, “it tastes like chicken pot pie.” He wasn’t wrong — so now that’s what we call it, chicken pot pie soup.
It’s got everything you love about pot pie: tender chicken, peas and carrots, and a creamy, comforting broth. It just skips the crust and the potatoes, which is exactly what helps keep it low-carb.
Better yet, it comes together in about thirty minutes. There’s no raw meat to cook — you’re just warming everything through. A splash of half & half at the end makes it rich without a roux.
It’s the Day 1 dinner in my free 3-day low-carb meal plan, and it’s where the whole “nothing wasted” idea really pays off.
Low-Carb Chicken Pot Pie Soup (Ready in 15 Minutes)
Equipment
- One Pot
Ingredients
- 1/3 Pulled rotisserie chicken meat (from a whole bird) (or between 1/2 to 2/3 lb of pulled chicken meat)
- 1/2 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Butter
- 20 oz Chicken stock or broth
- 6 oz Frozen peas and carrots
- 4 oz Half-and-half
- Salt, to taste
- 2 oz Grated Colby Jack cheese
Instructions
- Sautee 1/2 diced yellow onion in 1 tbsp of butter with a pinch of salt.
- Add 20 oz of homemade or premade stock or broth and bring to a low boil.
- Add 6 oz frozen peas and carrots and simmer on medium heat until tender.
- Add shredded rotisserie chicken meat and heat until heated through.
- Remove from heat and add 4 oz half-and-half and stir to combine.
- Serve in individual bowls, top with 1 oz of Colby Jack cheese (or your favorite grated cheese) if desired.
Video
Notes
Serve it up
Ladle it into bowls and optionally finish each with about an ounce of shredded cheese — it melts into the hot soup and makes it even creamier. A dollop of sour cream on top is lovely, too; I add it, my partner skips it, so call that one to taste. (Save the other half of the bag of frozen peas and carrots — they go into Day 3’s shepherd’s pie.)
The secret is the stock
Here’s the trick that makes this soup taste like it simmered all day when it didn’t: the stock. In the 3-day plan, you pull the meat off the rotisserie chicken for two meals, then simmer the leftover bones and skin — the parts most people throw away — into a real homemade stock. That’s the backbone of this bowl. It costs nothing extra, wastes nothing, and tastes miles better than anything from a carton.
Making just the soup on its own? A good store-bought stock works fine, it’ll just have a slightly thinner texture.
Stock vs. broth — what’s the difference?
Quick one, since it matters here: stock is made by simmering bones, which release collagen and give the liquid a richer body and deeper flavor. Broth is made mostly from meat, simmers for less time, and comes out thinner (and store versions are often saltier). Since you’re making stock from the chicken bones, you get that fuller flavor, which is exactly what you want in a simple soup like this. (Food Network has a good breakdown.)
- Makes: 3 servings (Day 1 dinner for two, plus a bonus bowl leftover)
- Cost: about 2 servings $1.65 a serving as part of the under-$30 plan
- Equipment: One pot
Nutrition (per serving)
Calories 379 · Protein 46g · Total carbs 12g
These are total carbs, not “net” — nothing subtracted out. And that protein number isn’t a typo, this soup does a lot of the heavy lifting on a protein-rich day.
Want a full week?
This is a 3-day taste of my meal planning, budget stretching method. The full $50 Low-Carb Week feeds two adults for seven days on one real $50.55 grocery run — even cheaper per day (we take advantage of bulk buying), and lower in carbs than this 3-day plan. Every price documented and filmed, start to finish 👇
Del blog a tu cocina
La semana baja en carbohidratos de $50
Siete días de comidas bajas en carbohidratos para dos adultos, a partir de un pedido real de comestibles de $50: todos los precios aparecen en la página.
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